Crab apples are too tart to eat raw, but they can be used to make a variety of delicious treats. Here are some ideas for what to do with crab apples:

1. Crabapple sauce: Cut out any rotten spots and toss the crabapples in a slow cooker or cook on the stove in a pot with a bit of water added to prevent burning. Once the crabapples are soft, blend them and add sugar to taste. Freeze or refrigerate the sauce for later use.

2. Crabapple jelly: Wash and quarter the crabapples, put them into a saucepan, and just cover the fruit with water. Bring to the boil and simmer for about half an hour. Line a sieve with cheesecloth and strain the mixture. Add sugar to the juice and boil until it reaches the desired consistency. Pour the jelly into sterilized jars and store in a cool, dark place.

3. Crabapple butter: Cook the crabapples in a slow cooker or on the stove with a bit of water added to prevent burning. Once the crabapples are soft, blend them and add sugar and spices to taste. Cook the mixture on low heat until it thickens and turns brown. Pour the butter into sterilized jars and store in a cool, dark place.

4. Crabapple crisp: Cut the crabapples into small pieces and mix them with sugar, flour, and spices. Pour the mixture into a baking dish and top with a crumbly mixture of flour, sugar, and butter. Bake until the top is golden brown and the filling is bubbly.

5. Crabapple wine: Combine crabapples, raisins, and lemon juice in a large container and let it ferment for several weeks. Strain the mixture and pour the liquid into sterilized bottles. Store the bottles in a cool, dark place for several months before drinking.

6. Spicy pickled crabapples: Combine cider vinegar, sugar, and spices in a saucepan and bring to a boil. Add the crabapples and cook until they are tender. Pour the mixture into sterilized jars and store in a cool, dark place.

7. Crabapple fruit leather: Blend the crabapples and spread the puree on trays. Dehydrate the puree in a dehydrator or oven until it becomes a chewy fruit leather.

8. Crabapple syrup: Cook the crabapples with sugar and water until they are soft. Strain the mixture and pour the liquid into sterilized bottles. Store the bottles in a cool, dark place for several months before using.

9. Crabapple liqueur: Combine chopped crabapples, sugar, and vodka in a jar and let it sit for several weeks. Strain the mixture and pour the liquid into sterilized bottles. Store the bottles in a cool, dark place for several months before drinking.

10. Crabapple pickles: Combine cider vinegar, sugar, and spices in a saucepan and bring to a boil. Add the crabapples and cook until they are tender. Pour the mixture into sterilized jars and store in a cool, dark place.

Overall, crab apples can be used to make a variety of delicious treats, including sauces, jellies, butters, wines, and pickles. They can also be dehydrated or used to make fruit leather.